By Suzan Ryan, editor bars&clubs

Bombay Sapphire will launch its ticketed, experiential pop-up bar, Project Botanicals, in Melbourne on November 19.

Inspired by the world of gin botanicals, Bombay Sapphire brand ambassador Sean Forsyth and chef Gary Mehigan will offer guests a tailored bar and dining experience that pairs botanically-led cocktails with gastronomy.

“The true characteristics of gin are found in its botanicals which can translate beautifully into food,” said Forsyth.

“We’ve been able to bring to life some of the most exotic flavours in the world contained in the Bombay Sapphire bottle through a mix of classic and custom cocktails and Gary’s dishes.”

The Project Botanicals menu will feature 10 botanically-inspired Bombay Sapphire cocktails with 10 matching tapas style dishes. Each will pay tribute to one of the hand-selected botanicals found in Bombay Sapphire, such as juniper berries from Tuscany, coriander seeds from Morocco, liquorice from China, bitter almonds from Spain and cassia bark from Indo-China.

Pioneering the art of “ginstronomy”, Project Botanicals will showcase gin as the drink of summer. To set the stage for the food and gin experience, the venue features live botanical walls, installations and special effect lighting as well as music via guest DJs. The bar is open for just three weeks – from November 19 to December 6, with sittings from 6pm-1am Wednesday to Saturday.

Tickets, available at Project Botanicals, are $35 per person (plus booking fee) including two cocktails and two matched dishes. 

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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